NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

1 tbsp Chipotle peppers in adobo sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

3 small Corn tortillas

0.25 whole Avocado

0.25 cup Shredded purple cabbage

1 tbsp Fresh cilantro

1 wedge Lime

PREPARATION

• 1

  Heat the olive oil in a medium skillet over medium-high heat.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 3

  Place the chicken in the skillet and sear for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and place it on a cutting board, using two forks to shred the meat into thin strips.

• 5

  Return the shredded chicken to the skillet and stir in the chipotle peppers in adobo sauce along with a tablespoon of water.

• 6

  Simmer the chicken for 2-3 minutes until the sauce has thickened and coated the meat thoroughly.

• 7

  Warm the corn tortillas in a separate dry skillet or over an open flame for 30 seconds per side until soft and pliable.

• 8

  Divide the chipotle chicken among the three tortillas and top with shredded cabbage, sliced avocado, and fresh cilantro.

• 9

  Serve immediately with a fresh lime wedge for squeezing over the top.